How to make Truffle Cheese with Alain Fabrègues.
Ingredients
1kg brie
100g Manjimup Artisan Preserved Truffle
Method
With a piece of string, split the brie horizontally to form 2 discs. Slice the drained truffle into thin pieces and place it over the open side of the brie. Replace the top of the wheel and press together. Put the Brie back into the original paper. Allow flavours to in the fridge for 10 days. Remove from fridge two hours before serving.
